Monday, July 04, 2016

Frijoles Charros

I serve this along side our street tacos and they're amazing!

Ingredients

  • 2 bags dried pinto beans, cleaned and soaked overnight (don't miss this step or you'll need to use canned pinto beans and it's just not the same!)
  • 1 10oz. can Rotel (I've had bad luck with store brand no this - get the original!)
  • 1 c. salt pork (a chunk about the size of your hand - I get this at my local market)
  • 1 c. vegetable broth
  • 1/2 c. finely chopped cilantro
  • 1/3 c. finely chopped red onion
  • 3 cloves of garlic, minced
  • ground pepper to taste
  • dash of hot sauce
Directions
  1. As noted, make sure you soaked your beans overnight first!
  2. In a large pot (or crock pot if you want to make these up ahead) add all your ingredients Do not drain your can of Rotel. Bring to a rolling boil, then simmer on low for 1-1 1/2 hours. 
**If you cook them in a slow cooker, cook on low for 6-8 hours. If the liquid gets low, we like to add a bottle of Modelo as needed. If you prefer to not cook with the beer, add more vegetable broth. 

In addition to the salt pork, you can also add bacon or sausage. 

Crock Pot Shredded Beef Street Tacos

So I'm coming back to my long neglected blog with a recipe to blow your taste buds out of the water! Hands down, this is a new family favorite! For clean up purposes, I really like the slow cooker bags by Reynolds.

Ingredients

  • 2 TBS olive oil
  • 3 lbs boneless chuck roast
  • 3 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 c. beef stock
  • 3 TBS tomato paste
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 5 oz. green enchilada sauce
Toppings
  • guacamole/avacado (your preference)
  • cojita cheese
  • cilantro
  • lime
  • pico de gallo
Directions


  1. Mix chili powder, cumin, and paprika in a small bowl. Rub into the chuck roast on both sides. 
  2.  Add olive oil to a large nonstick pan and heat over medium-high. Sear the roast for 2-3 minutes on each side, until golden brown. Transfer meat to a slow cooker.
  3. In the pan you seared the meat in, add the beef stock, simmering on low; scrape the bits of browned meat up. If you have any spices left over from the rub, add them to the simmering broth. 
  4. Add the tomato paste and chipotle. Allow to simmer for 2-3 minutes until it thickens a little. 
  5. Pour over the meat and allow to cook on low for 6-8 hours. 
  6. When the meat can shred easily it's done. Set the meat aside and discard the juices. Return the meat to slow cooker and shred it. Mix in the green enchilada sauce. Leave on warm until ready to serve.
We lightly fry some corn tortillas and top with the toppings as noted, but this works great with flour tortillas if you prefer as well. I usually serve this with a side of charro beans and spanish rice (both homemade, the packaged stuff isn't as good!)